Herb Crush Salmon Recipe
truffle beurre blanc, preserved tomatoes, creamy mashed potatoes, snap peas
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Ingredients
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Herb Crush Salmon
Truffle Beurre Blanc
Preserved Tomatoes
Creamy Mashed Potatoes
Snap Peas
Method
Herb Crush Salmon
- 1
Prepare the Herb Mixture
In a small bowl, combine the chopped parsley, dill, and chives. Set aside.
- 2
Season the Salmon
Pat the salmon fillets dry with a paper towel, then season both sides with salt and black pepper.
- 3
Cook the Salmon
In a large skillet, heat the olive oil over medium heat. Place the salmon fillets skin-side down and cook for 4-5 minutes. Carefully flip and cook for another 3-4 minutes until cooked through. In the last minute of cooking, sprinkle the herb mixture over the top of the salmon.
Truffle Beurre Blanc
- 4
Sauté Shallots
In a saucepan over medium heat, add the chopped shallots and sauté until they are translucent.
- 5
Add Wine and Reduce
Pour in the white wine and let it simmer until reduced by half.
- 6
Incorporate Cream
Add the heavy cream and bring to a gentle simmer before slowly whisking in the cold cubed butter until the sauce is smooth and creamy.
- 7
Finish with Truffle Oil
Stir in the truffle oil, then season with salt and black pepper to taste. Keep warm until serving.
Preserved Tomatoes
- 8
Prepare the Tomatoes
In a bowl, combine the diced tomatoes with olive oil, salt, and chopped basil. Set aside to marinate for at least 15 minutes.
Creamy Mashed Potatoes
- 9
- 10
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and black pepper to taste.
